FOOD PRESERVING

Salt beef was the staple food of British sailors for centuries. We still eat salted naval beef or salt pork with our Jigg’s Dinner, here in Newfoundland and Labrador, continuing that tradition. Salting in barrels was a principal way that fish and meat were preserved or shipped for sale, before frozen foods became available. Salt cod, dried on flakes then salted and put into barrels was the premier export product that connected Newfoundland and the Grand Banks with the product

Meat, fish, fruits and some vegetables and herbs were traditionally dried to keep them edible for months or even years, and to allow them to be shipped greater distances to be sold. Here in Newfoundland, cod and capelin were dried and salted for export and local consumption, but many other methods of drying have been used by various cultures over past centuries. Pemmican Pemmican is a concentrated mixture of fat and protein used as a nutritious food. Historically, it was an i